capers

We took the classic, beloved Chicken Marbella recipe from [*The Silver Palate Cookbook*](https://www.amazon.com/Silver-Palate-Cookbook-Sheila-Lukins/dp/0761145974){: rel="nofollow"} and made it weeknight-friendly by using quick-cooking pork tenderloin instead.

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers. The flour does double by helping the cutlets brown nicely and thickening the sauce.

Take your cast-iron pan to the grill for this classically flavored crispy fish sandwich recipe (or, if you don’t have a grill, fire up the stove—the breeze won’t be the same, but the sandwich will still be delicious).

Roasted cauliflower has a nutty, sweet flavor that’s hard to resist. My son has eaten it two or three times a week since he was three years old—that’s a lot of cauliflower! To avoid a rut, I’ve added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I’ve come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven—and don’t forget to put some plain florets aside for the little ones.